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Home Grown Recipes
Barley, Kale and Kidney Bean Stew
A very tasty way to serve up nutritious leafy greens.
1 1/2 tablespoons olive oil
2 cups onion -- sliced
3 cloves garlic -- minced
1 cup barley -- pearled or hulled
1 teaspoon sage
1/2 teaspoon salt
10 cups stock
1 large potato -- peeled and chopped
2 cups carrot -- sliced 1/2" thick
1 small bunch kale
1 1/4 cups kidney beans, cooked
2 tablespoons lemon juice
fresh ground black pepper
Parmesan cheese -- grated
extra virgin olive oil
1. In a large saucepan, heat the olive oil over medium heat and add the onions. Cook the onions for 5 to 6 minutes, stirring occasionally, then add the garlic, barley, sage and 1/2 tsp. salt, and 7 cups of stock. Cover the pan, bring to a boil, then turn the heat low. Let the stew simmer for 25 minutes then add potatoes, carrots, and 2 cups more stock. Cover the pan again and let the stew simmer for 10 minutes more.
2. Cut the stem and inner stalk from the kale. Coarsely chop the leaves (there should be about 6 cups) and add them to the stew with 1 cup stock. Simmer 10 minutes more adding more water if the stew seems dry.
3. Add the kidney beans, stir well then add the lemon juice. The stew should be smilar to pilaf but slightly less sry. Taste the stew and add salt and pepper keeping in mind that you'll also be adding parmesan cheese. Ladle the stew into bowls, sprinkle the parmie over each then dribble about 1 teaspoon olive oil over each bowl.

Variation: Substitute mustard greens or blanches broccoli rabe for the more mildly flavoured kale, and simmer the greens for 5 instead of 10 minutes.

The lemon juice really tames the sage and gives it a flavour reminiscent of wine.

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